I posted this recipe on my Instagram and received the greatest response of people asking for the recipe, so I thought I’d share it here on my blog for everyone to see. Not only was this recipe a huge success with the family but my daughter had absolutely no idea she was eating Kale. If there’s any way I can hide some veggies into our meals, I’ll definitely take it.
I am constantly trying new clean eating recipes for my family every week, some of which are hits and others great misses. My husband and son will pretty much eat anything but my 7 year old daughter on the other hand is a different story, she is the pickiest thing ever. In her mind everything is “disgusting” or “looks gross”! Drives me nuts when I’m cooking dinner and I have her negative commentary in the background, the rule at our house though is that you need to at least try a bite before you make your final decision on if you like it or not. I also refuse to make separate dinners for each family member, you get what you get and if you don’t like it then I guess you’re going to bed hungry. Sounds a little harsh but if I didn’t my daughter would eat nothing but Mac and Cheese or P&J for the rest of her life! Does anyone else have the same troubles as me?
I found this awesome recipe on Instagram, Healthy Fitness Meals . I absolutely love this page and have found so many great dinner dishes. It’s so much easier to save a picture and recipe on my phone then search a recipe book and remember to write down the page number. Nowadays with technology, having recipes right in your pocket for when you go grocery shopping or start your meal planning is just way more convenient. I will definitely share my meal planning technique in a future blog so you can get an idea how I stay organized! But for now here is my recipe for the Turkey and Kale pasta bake. Enjoy!
3 cups whole wheat pasta
1 tsp olive oil
1 large onion, finely chopped
4 large garlic cloves, minced
2 lbs. ground turkey, extra lean
28oz tomato sauce
2 tbsp. honey or maple syrup
1 tbsp. Italian herb seasoning (oregano or basil), dried
1 tsp salt
1 tsp ground black pepper
4-5 cups kale (1 bunch), stem removed and chopped
2 cups low fat mozzarella cheese, shredded
Cook pasta as directed by package. Preheat oven to 375. Preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2-3 minutes, stirring occasionally. Add turkey and cook until browned. Add tomato sauce, honey, herb seasoning, salt, pepper, kale, and stir. Add previously cooked pasta and stir.
Transfer half of the mixture to 9×13 baking pan and sprinkle with ¾ cup cheese. Top with remaining mixture and sprinkle with 1 ¼ cups cheese. Cover with foil and bake for 25 minutes.